Do Blueberries and Lemon Go Well Together?

Absolutely! The tartness of lemon enhances the natural sweetness of blueberries, creating a well-balanced and refreshing flavor combination.

How Does Lemon Blueberry Cake Taste?

It’s light, moist, and fluffy with a zesty lemon kick and juicy bursts of blueberry sweetness. The mascarpone frosting adds a creamy, rich finish.

Yes! Use them straight from the freezer and skip the flour-coating step. Avoid thawing, as they release excess moisture.

Mascarpone whipped cream is a perfect match! Other great options include cream cheese frosting or lemon buttercream .

Since this cake contains mascarpone frosting and lemon curd, store it in an airtight container in the fridge for up to 3 days.

A moist and flavorful lemon blueberry cake with layers of mascarpone frosting and tangy lemon curd. Perfect for any occasion!

Scale

Preheat oven to 350°F (177°C). Line three 8-inch cake pans with parchment paper and grease.
In a large bowl, beat sugar, oil, eggs, and lemon extract until creamy.
Add lemon zest, lemon juice, and sour cream, mixing well.
In another bowl, whisk flour, baking powder, and salt.
Alternate adding dry ingredients and buttermilk, mixing until combined.
Fold in flour-coated blueberries.
Divide batter into pans and bake for 20-23 minutes. Let cool.
Chill mixing bowl and whisk attachment for 10 minutes.
Beat mascarpone cheese, then slowly add heavy cream.
Increase speed and beat until soft peaks form.
Add powdered sugar and vanilla extract, then beat until stiff peaks form.
Trim cake layers if needed. Spread mascarpone frosting on the first layer.
Add half the lemon curd, leaving a small border.
Repeat with second layer, then place third layer on top.
Frost cake with a thin layer of frosting.
Decorate with blueberries and lemon slices.

Toss blueberries in flour to prevent sinking. Store cake in fridge for up to 3 days.

Keywords: lemon blueberry cake, mascarpone frosting, easy cake recipe